Pork Spaghetti Bolognese

A twist on the classic beef bolognese!

Serves 4

- 500g lean pork mince

- 1 large red onion, chopped

- 2 cloves garlic, crushed

- 4 rashers of smoked bacon, chopped

- 400g spaghetti

- 400g tin chopped tomatoes

- mixed dried herbs

- salt & pepper

- balsamic vinegar

- cheddar or parmesan cheese, to garnish

1. In a large saucepan, brown the pork mince in olive oil. Then add the onion, garlic and bacon. Stir and cook for 5-10 minutes.

2. Meanwhile, cook the spaghetti in salted, boiling water for about 10 minutes, or according to packet instructions.

3. Add the chopped tomatoes, herbs, salt, pepper and balsamic vinegar to the mince mixture and mix together thoroughly, bringing to the boil then simmering for a further 10 minutes.

4. When the spaghetti is cooked, drain, and dish up.

5. Top with the mince and sprinkle with some grated cheese!

Enjoy :)

Herb puff pastry sausage rolls

Credit goes to my mama for this post, since she made these, and was the one who came across the pastry with the recipe on the packaging. I just wanted to share this with you guys because they were soooo delicious, the best sausage rolls i've ever tasted! I've had home-made sausage rolls before but they were just the standard sausage cut in half and rolled in plain puff pastry with some beaten egg and seasoning - they are good too but you should definitely give this recipe a go, it has a lot more flavour. The pastry is from Sainsbury's in the fridge section (not freezer, although you can freeze it) - it is the ready rolled herb puff pastry. The recipe is on the packaging but I will write it here anyway for you to look at.

Ingredients (serves 6)

- 1 pack of Sainsbury's ready rolled herb puff pastry

- 250g lean minced pork

- 100g lean bacon, finely chopped

- 1 medium onion, finely chopped

- 50g fresh breadcrumbs

- 1 egg, beaten

- pinch grated nutmeg

- salt and pepper

1. Remove pastry from the fridge 20 minutes before use, and pre-heat the oven to 200 degree / gas mark 6

2. Mix the mince, bacon, onion, breadcrumbs, 3/4 of the egg, nutmeg and seasoning together until well combined.

3. Unroll the pastry and cut in half lengthways. Spread half the filling along the centre of each pastry strip. 4. Roll up the pastry to enclose the filling, leaving the join underneath.

4. Using a sharp knife cut each length into 10, and make 2 shallow cuts into the top of each. Brush with the remaining beaten egg.

5. Place on a lightly greased baking tray and bake for 15-20 minutes, or until cooked through and golden.

Enjoy :)